Basturma from fillet
4 servings
20 minutes
Basturma from fillet is a refined dish of Turkish cuisine that embodies the traditions of centuries-old gastronomy. Its history goes back centuries when meat was marinated and dried to preserve its flavor and aroma. In this version, basturma gains juiciness through marination with vinegar, onion, and spices before being gently grilled over coals. The taste of the finished dish is rich, slightly spicy, and surprisingly tender with subtle notes of wine vinegar and the aroma of roasted meat. Serving it with tomatoes, fresh onions, and lemon adds freshness and highlights Eastern motifs. This dish is perfect for both festive gatherings and cozy dinners, revealing the beauty of Turkish cuisine in every bite.
1
Wash the beef tenderloin, clean it from tendons, cut into pieces weighing 40-50 g, place in porcelain or enamel dish, salt, sprinkle with pepper, add vinegar, finely chopped onion, and mix.
- Beef tenderloin: 500 g
- Wine vinegar: 1 tablespoon
- Onion: 2 heads
2
Cover the dish with a lid and place it in a cold place for 2-3 hours to marinate the fillet.
3
Skewer the prepared fillet on a metal spit and grill over hot coals (without flames) for 8-10 minutes, turning the spit to ensure even cooking.
4
When serving, remove pieces of cooked fillet (basturma) from the skewer, place them on a warmed dish, and garnish with tomatoes, onions, and lemon.
- Tomatoes: 200 g
- Onion: 2 heads
- Spring onion: 100 g
- Lemon: 0.5 piece
